Whole Wheat Porridge With Currants And Almonds
|Whole wheat||5 Cup (80 tbs)|
|Water||1 Cup (16 tbs)|
|Coarsely ground blanched almonds||1 Cup (16 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
Place whole wheat in a large saucepan.
Cover with cold water and let stand overnight.
The next day, drain wheat.
Cover with fresh cold water.
Simmer about 4 hours, or until tender, stirring frequently to prevent scorching and adding water as needed.
Stock will become very thick.
Drain wheat stock into a saucepan.
Add salt, sugar,, and cinnamon to taste.
Stir in almonds, currants, and 1 cup of the boiled wheat, if desired.